Lemon Mint Squash Recipes

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LEMON-MINT SQUASH



Lemon-Mint Squash image

Make and share this Lemon-Mint Squash recipe from Food.com.

Provided by Palis Favorites

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

1/4 cup olive oil
1 tablespoon shallot, minced
1 teaspoon honey mustard
2 tablespoons mint, chopped
1 lemon, zested and juiced
4 zucchini or 4 yellow squash, trimmed and sliced
1 red onion, peeled and sliced

Steps:

  • Heat grill. In a bowl, combine the first 4 ingredients, 1 1/2 tbs lemon juice and 1/2 tsp lemon zest.
  • Add remaining ingredients to the bowl and toss gently to coat.
  • Grill 8 minutes or until the vegetables are tender, turning once.

Nutrition Facts : Calories 115.7, Fat 9.6, SaturatedFat 1.4, Sodium 19.8, Carbohydrate 7.4, Fiber 2, Sugar 4.4, Protein 2

SAUTEED ZUCCHINI AND YELLOW SQUASH WITH MINT



Sauteed Zucchini and Yellow Squash with Mint image

Lemon juice and fresh mint add bright notes to a quick saute, which would make an ideal accompaniment to grilled chicken or fish.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 9

3 tablespoons olive oil
1 medium garlic clove, minced
1 small onion, thinly sliced
2 medium zucchini (about 12 ounces), cut into 1/2-inch pieces
2 medium yellow squash (about 12 ounces), cut into 1/2-inch pieces
1/8 teaspoon crushed red pepper
1 tablespoon fresh lemon juice
Coarse salt and freshly ground pepper
1/3 cup fresh mint leaves, cut into thin ribbons (or 1/4-inch-thick julienne)

Steps:

  • Heat half the olive oil in a large skillet over medium-low heat. Cook garlic and onion, stirring, until translucent but not yet softened, about 2 minutes.
  • Increase heat to medium-high. Add the remaining oil along with the zucchini, squash, and crushed red pepper. Cook, stirring occasionally, until vegetables are tender and golden brown, about 5 minutes. Remove from heat, stir in the lemon juice, and season with salt and pepper. Transfer to a serving dish, sprinkle the mint on top, and serve immediately.

REFRESHING SUMMER SQUASH SALAD



Refreshing Summer Squash Salad image

Great dinner for the summer.

Provided by TJ Lombard

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 10

2 yellow squash, shaved into thin strips
1 zucchini, shaved into thin strips
1 teaspoon salt
2 tablespoons chopped fresh mint
1 tablespoon olive oil
2 teaspoons fresh lemon juice
½ teaspoon grated lemon zest
½ teaspoon freshly ground black pepper
3 slices prosciutto, chopped
¼ cup crumbled feta cheese

Steps:

  • Toss yellow squash and zucchini with salt in a large bowl.
  • Whisk mint, olive oil, lemon juice, lemon zest, and black pepper in a small bowl; pour over squash mixture. Toss to coat.
  • Heat a small nonstick skillet over medium heat; cook and stir prosciutto in the hot skillet until crisp, about 2 minutes.
  • Divide squash salad over 4 plates. Evenly sprinkle prosciutto and feta cheese over salads.

Nutrition Facts : Calories 122.6 calories, Carbohydrate 6.5 g, Cholesterol 17.8 mg, Fat 9.1 g, Fiber 2.5 g, Protein 5 g, SaturatedFat 3.3 g, Sodium 901.8 mg, Sugar 1.3 g

FETTUCCINE WITH LEMON, MINT, AND PARMESAN



Fettuccine with Lemon, Mint, and Parmesan image

The throw-everything-in-a-bowl simplicity of this light, satisfying, no-cook pasta sauce belies its complex flavors, including Parmigiano-Reggiano, lemon, mint, olive oil, and red-pepper flakes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 8

1 pound dried fettuccine
Coarse salt
3 ounces Parmigiano-Reggiano cheese, grated (1 cup), plus more for garnish
2 tablespoons julienned lemon zest
1 tablespoon plus 1 teaspoon fresh lemon juice
1/2 cup torn fresh mint leaves
1 tablespoon extra-virgin olive oil
Crushed red-pepper flakes, optional

Steps:

  • Cook pasta in salted water according to package directions. Drain, reserving 1 cup cooking liquid.
  • Transfer pasta to a large bowl, and mix in reserved cooking liquid, cheese, lemon zest and juice, mint, oil, and red-pepper flakes, if desired. Divide among dishes, garnish with cheese, and serve immediately.

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